Abstracts of the Annual Meeting of Japanese Society for Food Science and Technology
Online ISSN : 2759-3843
71st (2024)
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[3Ha] Food grain, Bean, Potato
Effects of water-soluble compounds on reducing activity against the oxidation reaction of volatile compound formation during wheat dough preparation.
*Tomoyuki NarisawaHideo NakajimaTomiko Asakura
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Pages 328-

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[in Japanese]
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© 2024 Japanese Society for Food Science and Technology
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